Gromperekichelcher

Peel and grate the potatoes on a box grater into a large bowl, then squeeze the excess moisture out using a clean kitchen towel or cheesecloth.

Peel and finely mince the onions and shallots, then finely chop the parsley.

Add the minced onions, shallots, and chopped parsley to the grated potatoes and mix gently to combine.

Crack the eggs into a separate bowl, beat lightly, then pour over the potato mixture along with the flour, salt, and pepper; stir until the batter is evenly combined.

Heat a generous amount of oil for frying in a large shallow pan or skillet over medium-high heat until it shimmers and is hot enough for frying.

Using a spoon or small ice-cream scoop, drop rounded portions of the potato batter into the hot oil, flattening them slightly with the back of the spoon to form patties about 1 cm thick.

Fry the patties in batches without crowding the pan for 4-5 minutes per side until they are golden brown and crispy.

Transfer the cooked patties to a plate lined with paper towels to drain any excess oil, keeping finished batches warm.

Serve the gromperekichelcher warm as a main course or side dish.